JP3063268U - Baked confectionery made from brown rice powder - Google Patents

Abstract

(57) [Abstract] (Modified) [Problem] To provide easy-to-eat and flavorful baked confectionery containing brown rice as a main ingredient, and snack foods with low calories and rich in nutritional components. SOLUTION: A dough obtained by mixing 20 to 30 g of a fat and oil raw material with 100 g of unpolished brown rice flour is formed, and a water content of 8 g is obtained.
Confectionery baked to 10%. Specifically, using only non-gelatinized brown rice flour as a powder raw material, forming a dough in which 20-30 g of an oil or fat raw material is mixed with 100 g of ungelatinized brown rice flour fined to 200 mesh or more to obtain a water content of 8 to 30 g Flat confectionery baked to 10%.

Description

[Detailed description of the invention]

[0001]

[Technical field to which the invention belongs]

 The present invention relates to a baked confectionery such as cookies, biscuits, sabbles, and the like, which is mainly made of non-gelatinized brown rice flour. The baked confectionery according to the present invention has low calories, is easy to eat and has a good flavor, and is therefore a very useful snack food for health.

[0002]

[Prior art]

 Recent snack foods such as cookies, biscuits, and sables focus on creating products that are easy to sell, pursuing only the so-called mouthfeel and taste. In the past, there were few cases of adult diseases among adolescents. That is, in the cookie manufacturing method found in recent general cookbooks, 60 to 80 g of salt-free butter is used for 100 g of flour. This results in higher calories, and ingestion of a large amount causes various adverse effects. The present invention is intended to solve the above-mentioned problems by providing a baked confectionery using brown rice as a main raw material and using less fat and oil raw materials.

[0003] Brown rice is obtained by removing rice husks from harvested paddy rice, and has a black color because bran and germ remain. The structure of brown rice is 92% endosperm, a bran layer consisting of pericarp, seed coat, and aleurone layer wraps around the outside, with germ at the base of the rice grain.

[0004] Brown rice is extremely rich in proteins, dietary fiber, vitamins, minerals and the like, and is known as a very healthy food material. This is because bran and germ remain in brown rice, while brown rice has poor digestion absorption and cooking is troublesome because bran and germ remain. And there is no way to use it easily. Examples of the method of using brown rice include cooking rice using a pressure cooker, and Japanese Unexamined Patent Publication (Kokai) Nos. 3-168054 and 3-262448. There are methods disclosed in “Methods for producing milk” and the like, but none of these methods are widely used due to complicated processes and usage methods. For these reasons, the general situation is that brown rice is hardly used in ordinary households.

[0005] Therefore, the inventor of the present invention has sought to increase the consumption of brown rice, which is rich in nutrients, and to improve the health of the people, and has continued to study for a method of using brown rice more easily. As a result, we devised a brown rice flour cooking kit that can easily make bread and pancakes even at home, and registered it as a utility model first. Furthermore, the present inventor worked on the development of foods that can consume a large amount of brown rice and continued research on easy-to-eat foods using brown rice as a main ingredient.As a result, non-gelatinized brown rice was turned into powder, which was then converted into cookies and biscuits. If it is made into baked confectionery such as sables, it is easy to eat even though only brown rice powder is used as a raw material, and the amount of oil and fat materials used can be significantly reduced compared to ordinary baked confectionery. We found that we could take advantage of the characteristics of this product and obtain a snack food with good flavor, and completed the present invention.

[0006] Therefore, an object of the present invention is to provide a baked confectionery that is easy to eat and has a rich flavor, using brown rice as a main raw material. Furthermore, the present invention seeks to provide a snack food that is low in calories and rich in nutrients.

[0007]

[Means for Solving the Problems]

 Of the present invention for solving the above-mentioned problems, the invention according to claim 1 is a confectionery which is made from brown rice flour that has not been pregelatinized and is baked to a water content of 8 to 10%. The invention described in No. 2 is, as a preferred example, a plate-shaped confectionery which is baked to a moisture of 8 to 10% using brown rice flour which has not been pregelatinized as a main raw material.

[0008] The invention according to claim 3 is a disc-shaped confectionery which is made of brown rice flour that has not been pregelatinized and is baked to a water content of 8 to 10%. The invention described is a disc-shaped confectionery which is baked to a water content of 8 to 10% using only unpolished brown rice flour as a powder material.

The invention according to claim 5 is a confectionery which is baked to a moisture content of 8 to 10% using a dough obtained by mixing 20 to 30 g of an oil or fat raw material with 100 g of ungelatinized brown rice flour. According to a preferred embodiment of the present invention, as a preferred example, a dough obtained by mixing 20 to 30 g of a fat and oil raw material with 100 g of ungelatinized brown rice flour as a main raw material is fired to a moisture of 8 to 10%. This is a plate-shaped confection.

[0010] Further, the invention according to claim 7 is characterized in that a dough obtained by mixing 20 g to 30 g of a raw material of fat and oil with 100 g of brown rice flour, which has not been pregelatinized and refined to 200 mesh or more, has a water content of 8 to 10 g. % Is a confectionery that has been baked to a percentage of 100%, and as a preferred example, 20 to 30 g of a fat or oil raw material is mixed with 100 g of brown rice flour that has not been pregelatinized and has been refined to 200 mesh or more. It is a plate-shaped confectionery that is made from dough as a main ingredient and baked to a moisture of 8 to 10%.

[0011] Further, the invention according to claim 9 is a flat confectionery which uses only ungelatinized brown rice flour as a powder material and is baked to a water content of 8 to 10%.

[0012] Further, the invention according to claim 10 uses a non-gelatinized brown rice powder alone as a powder raw material, and forms a dough in which 20 to 30 g of a fat or oil raw material is mixed with 100 g of non-gelatinized brown rice powder. And a plate-shaped confectionery which is baked to a water content of 8 to 10%. As a preferable example, the invention according to claim 11 uses only non-gelatinized brown rice flour as a powder material and does not gelatinize. This is a disc-shaped confectionery obtained by shaping dough obtained by mixing 20 to 30 g of a fat and oil raw material with 100 g of brown rice flour fined to 200 mesh or more and baking it to a moisture of 8 to 10%.

[0013] The inventors of the present invention have made various trials of boiled foods such as dumplings and kamaboko, steamed foods such as buns and shumai, and baked foods such as the present invention while changing the amount of brown rice flour used. Was. As a result, it was found that when brown rice flour is used at almost 100%, the smell peculiar to brown rice becomes extremely strong in the case of boiled foods and steamed foods, which makes them unsuitable as snack foods. In the end, it was found that even if a large amount of brown rice flour is used, there is no hindrance to the flavor of baked foods made by baking high-temperature dough made by kneading brown rice flour. It has also been found that brown rice flour, which has not been pregelatinized, has a binding property as a dough even if it is used as a raw material in almost 100%, and is therefore preferable as a raw material for molded foods. The present invention has been completed based on these findings.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION

 Hereinafter, the present invention will be described in detail. In the description of the present invention, “%” indicates “% by weight” unless otherwise specified.

[0015] The present invention relates to a baked confectionery containing brown rice flour as a main raw material. The term “baked confectionery” of the present invention requires that the water content of ordinary baked confectionery, that is, the water content after baking is 8% to 10%, but what is called cookies, hard biscuits, soft biscuits, Includes all baked snacks called crackers and sables and similar dry snack foods.

First, a method for producing brown rice flour used in the present invention will be described. As the brown rice as a raw material, pesticide-free brown rice or reduced pesticide brown rice is used as much as possible. Brown rice should be immersed in water after using a wind separator or after removing impurities such as rice hulls by washing with water. The immersion time is longer than that of the polished rice, and is 10 to 20 hours, preferably 15 hours, so that the rice is sufficiently absorbed. In the present invention, brown rice is powdered without being gelatinized. That is, the unpolished brown rice treated as described above is dried using a hot air dryer or the like so that the moisture content becomes about 8 to 10%, and then milled using a crusher or the like. The method of pulverization is optional, but it is preferable that the brown rice flour is made to have a fineness of 200 mesh or more. If the grain size of the brown rice powder is less than 200 mesh, a rough texture may remain in the mouth even when it is made into baked confectionery due to the properties of brown rice.

Next, the oil and fat raw material used in the present invention will be described. As the fat or oil raw material of the present invention, any edible fat or oil such as butter, margarine, shortening, lard, cocoa butter, palm oil, etc., may be used arbitrarily, whether it is animal or vegetable.

Next, a method for producing a baked confectionery using brown rice flour as a main material according to the present invention will be described. First, the brown rice powder and the fat / oil raw material are weighed in predetermined amounts so that the ratio of the fat / oil raw material is 20 to 30 g with respect to the brown rice flour 100 g produced as described above. If the amount of fats and oils is less than this range, the rough texture of brown rice flour will remain in the mouth even when finished into baked confectionery, which is not preferable. If the amount is larger than this range, the resulting baked confectionery becomes greasy, which impairs the characteristic taste of brown rice, and also increases the calories. In the present invention, the most preferable flavored baked confectionery can be obtained by mixing 25 g of the fat or oil raw material with 100 g of brown rice flour.

Next, the fat or oil raw material is dissolved by heating or the like, and if desired, a sweetening raw material is added. Examples of the sweetening ingredients include commercially available natural sweeteners such as sugar, granulated sugar, fructose, glucose, coupling sugar (sugar syrup) and maltose (reduced maltose syrup), as well as aspartame, stevia, D-sorbitol, and saccharin. Artificial sweeteners can be used in place of or in conjunction with natural sweeteners. Addition of a small amount of syrup or chicken eggs improves the unity of brown rice dough and further enhances the flavor of the confectionery.

[0020] Brown rice powder is added little by little to the molten oil and fat raw material, kneaded well and kneaded, and the mixture obtained by kneading the lump-shaped ground is cooled in a refrigerator or the like, preferably for about 30 minutes. Next, a lump of dough is formed. Preferably, a lump of dough is stretched into a flat plate having a thickness of about 3 mm and formed into an appropriate shape and size. More preferably, it is preferable to press the sheet stretched in a flat shape with a mold having an arbitrary shape and cut out the sheet into a size of about 10 to 20 g.

The shaped dough is placed in a baking machine such as an oven and baked at 180 ° C. for about 12 minutes. Through the above steps, the baked confectionery according to the present invention is completed. FIG. 1 illustrates the outline of this manufacturing process.

In the baked confectionery of the present invention, it is preferable to use only the above non-gelatinized brown rice flour as the powder material for the purpose of the present invention. You can use them together. In this case, the combined use of up to 100 g of flour flour per 100 g of brown rice flour is limited.

[0023]

Example 1 (1) Raw Material Mixing Non-gelatinized brown rice flour (240 mesh particle size) 1000 g Unsalted butter 250 g, reduced maltose syrup 10 g, syrup 10 g (2) Production method Unheated unsalted butter is melted, and syrup is added. The brown rice flour was divided into approximately four equal portions into a viscous mixture, and the addition and kneading were repeated. The mixture was sufficiently kneaded to produce a massive dough. The dough was placed in a refrigerator at -5 ° C., cooled for about 30 minutes, taken out, and stretched into a flat plate having a thickness of about 3 mm on a worktop. The dough stretched into a flat plate shape was pressed with a disk-shaped mold having a diameter of about 50 mm to be die-cut. The obtained 60 disk-shaped doughs were placed in an oven and baked at a temperature of 180 ° C. for 12 minutes. 60 disc-shaped brown rice cookies (about 15 g per sheet) were obtained. Fig. 2 shows the appearance of the obtained brown rice cookie.

[0024]

Comparative Example 1 A cookie was prepared using a general formulation and manufacturing method as follows. (1) Raw material blending 1000 g of flour, 750 g of unsalted butter, 400 g of sugar, 5 yolks (2) Production method Unheated unsalted butter is melted, and egg yolk is added and dissolved. The mixture was equally divided, added and kneaded, and kneaded sufficiently to produce a lump dough. The dough was placed in a refrigerator at −5 ° C., cooled for about 30 minutes, taken out, and stretched on a cooking table into a flat plate having a thickness of about 3 mm. The dough stretched in a flat plate shape was pressed out with a plum blossom type mold having a maximum diameter of about 50 mm to be cut out. As in Example 1, 60 obtained disk-shaped doughs were placed in an oven and baked at a temperature of 180 ° C. for 12 minutes. As a result, 60 plum-shaped ordinary cookies (about 15 g per cookie) were obtained.

[0025]

[Test Example 1] Ten skilled panelists (all women aged between 20 and 30) were allowed to eat the brown rice cookie of Example 1 and the normal cookie of Comparative Example 5, each of which was asked to hear their opinions. The following results were obtained. Brown rice cookies Normal cookies Easy to eat 9 1 delicious 8 2 healthy 2 10 0 I want to eat more 9 1 From these results, the brown rice cookies of the present invention eat much more than normal cookies It turned out that it was easy and delicious.

[0026]

[Action]

 Since the baked confectionery according to the present invention is made by baking high-temperature dough kneaded with brown rice, the natural flavor of brown rice can be enjoyed as it is. In addition, brown rice is used as the main raw material, and the amount of fat and oil used is smaller than that of ordinary baked confectionery. It is easy to eat, and the oil and fat ingredients enhance the flavor of brown rice, making it easier to eat. Therefore, the baked confectionery according to the present invention, if one is eaten, one would like to eat another and eat a large amount. However, since the amount of oil and fat materials used is reduced and brown rice flour is used as the main material, low calories are obtained. Yes, not only does it cause no adverse effects even if it is ingested in large amounts, but it is also in a very favorable state for health.

[0027]

[Effect of the invention]

 As described above, the baked confectionery containing brown rice flour according to the present invention as a main ingredient has a low calorie, is easy to eat and has a good flavor, so it can be used for light meals for adolescents, meals for the sick, and infants. It is extremely suitable as a snack food for snacks. In addition, the baked confectionery according to the present invention can be eaten in large quantities, and if one is eaten, it is tempting to eat more. A large amount of vitamins, dietary fiber, minerals, etc. can be taken. Thus, the present invention greatly contributes to the improvement of the healthy life of the people.

[Brief description of the drawings]

FIG. 1 is a schematic explanatory view of a manufacturing process of a baked confectionery according to the present invention.

FIG. 2 is a perspective view showing the appearance of the baked confectionery according to the embodiment of the present invention.

Claims (11)

[Utility model registration claims] Claims 1. A non-gelatinized brown rice flour as a main raw material,
A confectionery that has been baked to a moisture of 8 to 10%. 2. Brown rice flour that has not been pregelatinized is used as a main raw material,
A plate-shaped confectionery baked to a moisture of 8 to 10%. 3. A disc-shaped confectionery which is made from brown rice flour that has not been pregelatinized and is baked to a water content of 8 to 10%. 4. A disc-shaped confectionery which is baked to a water content of 8 to 10% using only unpolished brown rice flour as a powder raw material. 5. A dough obtained by mixing 20 to 30 g of an oil or fat raw material with 100 g of brown rice flour that has not been pregelatinized to obtain a water content of 8 g.
Confectionery baked to 10%. 6. A dough obtained by mixing 20 to 30 g of a fat and oil raw material with 100 g of brown rice flour that has not been pregelatinized to obtain a water content of 8 g.
Flat confectionery baked to 10%. 7. An oil and fat raw material of 20 to 30 with respect to 100 g of unpolluted brown rice flour refined to 200 mesh or more.
A confectionery made by shaping dough mixed with g and baking to a moisture content of 8 to 10%. 8. An oil or fat raw material of 20 to 3 is added to 100 g of unpolluted brown rice flour refined to 200 mesh or more.
A plate-shaped confectionery formed by shaping dough mixed with 0 g and baking to 8 to 10% moisture. 9. A plate-shaped confectionery that uses only ungelatinized brown rice flour as a powder raw material and is baked to a moisture content of 8 to 10%. 10. A non-gelatinized brown rice flour is used as a powdered raw material, and a dough is prepared by mixing 20 g to 30 g of a fat or oil raw material with 100 g of non-gelatinized brown rice flour.
Flat confectionery baked to 10%. 11. An oil / fat raw material of 20 to 30 with respect to 100 g of ungelatinized brown rice powder which has been refined to 200 mesh or more using only non-gelatinized brown rice powder as a powder raw material.
A disk-shaped confectionery formed by shaping dough mixed with g and baking to 8 to 10% moisture.